52 weeks of cooking – Marinating
When I cook for large groups I don’t bother measuring with spoons or cups, I use my hands. Maybe the flavor doesn’t come out exactly as I imagined but there is always room to taste and adjust the flavor of most dishes. I find that sometimes when I do multiply a recipe to feed 40 people it gets a bit ridiculous and unbalanced, too much salt, not enough of something else, at least of my taste. That’s the other great thing about using a recipe as a guideline, you can adjust things to your own personal taste and recipes that call for only one or two cloves of garlic are highly mistaken.
Some of my favorite recipes that I have developed over the years are just a list of ingredients with no amounts. Every time I make a dish it turns out differently and I like that, I like that things are always different.
One dish in particular I never measure is Chicken Tikka Masala, I’ve made it enough times to know how much of everything I want. It’s definitely not the best Indian food out there, but it suits me just fine when I’m craving Indian flavors and a light curry. I like to serve this with rice and a dish I like to call coconut peas.
For more click to continue on to http://www.seasonedatsea.com